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Friday, June 1, 2012

So this is the first time that I've opened my blog in about a week. A little disgraceful, especially considering we've been around for the most part. But I'm back with a taco recipe!

I think this was only my second time using tomatillos in a recipe (I don't know what took me so long considering I really liked these enchiladas verde!). There was a nice smokiness to the dish and I really liked that since you cooked the chicken in the sauce, the chicken comes out nice and juicy. There was a little bit of heat from the jalapeno - if you want more, increase the amount of jalapeno (or serrano chile) and if you want a milder dish, let the chile out altogether.

Finally, while this wasn't quite a 30-minute meal, it still was pretty quick and easy (I had the timer on for a different reason so it took almost exactly 40 minutes). There's not a lot of chopping to do and about half of that time is hands-off as the chicken simmers on the stove. Tangy Cilantro Chicken Tacos
Taken from: Everyday Food Magazine, June 2012
Serves 4-5

Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon.

Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, about 20-25 minutes (add up to 1/2 cup more water, if necessary). (While the chicken simmers, you can use the time to chop the cilantro, shred lettuce, shred cheese and prepare any add-ins.)

Shred chicken, add cilantro and season to taste. Serve inside tacos with cheese, lettuce and any additional add-ins.